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Beer-Can Chicken: 5 Great Reasons to Try It (And One Foolproof Recipe!)

by Alessandra Bulow

on 05/27/14 at 03:12 PM

If this propped-up poultry looks familiar, that means you already know about the glory that is Beer-Can Chicken. If you've haven't tried it yet, then this is your moment. Trust us.

Here are five reasons to make beer-can chicken, then grab a brew and go try this recipe.

1. The Recipe Requires You to Drink Beer - Only half a can of beer is needed per bird, so the other half has to go somewhere, right?

2. Crazy Crispy Skin - Since every part of the bird is exposed to the heat equally, its skin gets a uniform crackly crust. Another bonus: its beautiful burnished mahogany glow.

3. Ultra Juicy Meat - As the open beer gets hot, it releases steam that flavors the chicken and helps keep it super moist.

4. No-Stress - There's no flipping involved at all with this bird. You can set it and forget it for about 45 to 60 minutes, until the thigh temperature is 165°F.

5. It looks awesome - Having one of these bad boys on your grill will impress your guests. Beer-Can Chicken is also known as Chicken on a Throne--and cooking one may make a novice look like grilling royalty.

What do you think of beer-can chicken? Tell us in the comments, below.

I did make this- it was cooked all the way through and it was delicious. One thing though- does anybody have any suggestions on how to remove the beer can from the cavity of the bird? It was really hot and it was difficult to get out without spilling the beer inside the chicken.

It's true, the beer can chicken does have crispier, outside skin; however, the inside of the chicken does not cook as well because of the beer can which is pressing against the chicken. There is no flavor imparted to the chicken from the beer. Beer is about 90% water and the boiling point of water is 212°. The chicken never reaches this temperature. So there is no steam, from the beer can escaping, into the chicken. Besides, water is tasteless. What little alcohol is in the beer is also tasteless. What little heated air would travel up through the chicken cavity is of course, blocked by the beer can. This creates a problem with uncooked meat, which could lead to a very bad tummy ache. The use of an open, vertical roaster is much better, much safer, and makes for increased flavor, because you can then place rub inside the chicken cavity, and, if you take a knife, and open up the chicken's neck, heated air can travel up, and through the chicken. If beer can chicken is safe, and so great, why don't restaurants have it on their menus?